Title Page
-
Store Number
-
Conducted on
-
Manager
-
Prepared by
-
Location
FACILITY
-
Restaurant MUST have hot water.<br>Medium: 1 sink reaches 120⁰.<br>High: 0 sinks reach 120⁰.
-
Toilets, drains, and sinks must not be overflowing or backing up.
-
Sanitizer and sanitizer test strips MUST be availble inside the store.
-
Flies cannot be touching food or food contact surfaces.
-
Only approved chemicals can be used and MSDS must be present everywhere in the store.
-
All handsinks are functional, accessible, and fully stocked with paper towles and hand soap.
ASSOCIATES
-
Must wash hands before starting/returning to work, when switching tasks, and after touching body, eating or drinking.
-
All associates must have hair restraint.
-
Must wear non-slip/oil resistant shoes and Safety Belt (Risk Management Violation).
-
Must be in good health; No unprotected coughing or sneezing, discharge from eyes, nose or mouth.
STEAM TABLE
-
ALL HOT FOOD MUST BE HELD AT 140⁰ OR HIGHER, STIRRING EVERY 10 MINUTES. <br>Medium: 126⁰- 139⁰<br>High: under 129⁰.
-
ALL WATER STEAM TABLE TEMP MUST BE AT 180⁰-200⁰.
-
TEMP LOGS ARE FILLED OUT 3 TIMES PER DAY AND NOT FALSIFIED.
COOKING RANGES
-
ALL FOOD MEETS FINAL COOK TEMP OF 165⁰ OR HIGHER.
REACH-IN COOLERS AND FREEZERS
-
ALL COLD ITEMS MUST BE HELD AT 41⁰ OR LESS. FROZEN ITEMS MUST BE HELD AT 32⁰ OR LESS.
-
ALL reach-ins have a hanging thermometer.
-
All items must have day dot, not exceeding 3 days.
-
Raw meat scoops and bowls must be cleaned every 2 hours. Scoops MUST be stored in bowl.
TERIYAKI GRILL
-
FINAL COOK TEMP MUST REACH 165⁰ OR ABOVE.
-
MUST have dedicated thermometer at the station.
FRYERS
-
ALL Deep Fried Items, MUST be cooked right away, TEMP OF 165⁰ OR ABOVE.
-
NOTE: Fryer Temp must be set to 350⁰. <br><br>Medium: 126⁰ - 139⁰ fried items. <br>High: under 129⁰ fried items.
RICE CABINET AND RICE COOKERS
-
ALL RICE MUST BE HELD AT 140⁰ OR ABOVE. TEMP PAN CLOSEST TO BOTTOM OF CABINET.
-
PROPER COOLING PROCEDURE MUST BE FOLLOWED (in areas that require rice to be cooled overnight).
PREP AREA
-
ALL FOOD MUST BE PREPARED IN 2 Comparament Prep Sink. NO trays can be washed here.
-
PREP SINKS MUST BE WASHED, RINSED, AND SANITIZED BEFORE AND AFTER EACH USE.
-
ALL PRODUCE IS WASHED BEFORE PREPPING.
-
CABBAGE CAN ONLY BE OUT FOR A MAXIMUM of 2 HOURS.
-
Emergency Meat Thawing Procedure MUST be followed. NOT sitting at room temp. MUST be under RUNNING water.
-
Cut gloves WITH disposable gloves MUST be used while using a knife or food processor.
WALK-IN COOLER
-
ALL PRODUCT MUST BE HELD AT 41⁰ OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.
-
All products must be stored at least 6 inches off the ground. Nothing on the floors.
-
All food must be stored in proper order: Ready to Eat (RTE) above Shrimp above Beef above Chicken.
WALK-IN FREEZER
-
ALL PRODUCT MUST BE HELD AT 32⁰ OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.
DISH WASHING STATION
-
Sanitizer solution must be between 200-400ppm.
SIGN-OFF
-
Inspector's Name & Signature
-
ACO Name & Signature
